Name: Lemon Herb Chicken and Quinoa Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 0.5 cup cooked quinoa; 0.5 cup cucumber; 0.5 cup cherry tomatoes; 2 tbsp fresh parsley; 0.5 tbsp extra virgin olive oil; 1 tbsp lemon juice; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp dried oregano; 1 tsp avocado oil

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Lemon Herb Chicken and Quinoa Salad

Pan-seared chicken breast tossed with fluffy quinoa and crisp garden vegetables in a bright, zesty lemon-herb vinaigrette.

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NUTRITION

Protein

49.1g

Fat

19g

Carbs

27.8g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.5 cup cooked quinoa

0.5 cup cucumber

0.5 cup cherry tomatoes

2 tbsp fresh parsley

0.5 tbsp extra virgin olive oil

1 tbsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

1 tsp avocado oil

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PREPARATION

1
Season the chicken breast evenly on both sides with half of the sea salt, black pepper, and dried oregano.
2
Heat the avocado oil in a medium skillet over medium-high heat until shimmering.
3
Add the chicken to the skillet and cook for 5-7 minutes per side until golden brown and the internal temperature reaches 165°F.
4
While the chicken cooks, dice the cucumber and halve the cherry tomatoes.
5
In a small bowl, whisk together the extra virgin olive oil, lemon juice, and the remaining sea salt, black pepper, and oregano to create the dressing.
6
Once the chicken is cooked, let it rest for 5 minutes before slicing it into bite-sized strips.
7
In a large mixing bowl, combine the cooked quinoa, diced cucumber, cherry tomatoes, and fresh parsley.
8
Add the sliced chicken to the bowl and drizzle the lemon-herb dressing over the top.
9
Toss everything gently to combine and serve immediately.